Red Lentil Coconut Curry

This warming curry in the South Indian style is flavoured with aromatic fresh ginger, cumin and coriander. It’s made extra creamy and luscious, thanks to the addition of organic coconut cream. Serve the curry with white or brown basmati rice to round out this comforting meal. Incorporating red lentils into your diet can help you easily meet your fibre and protein needs. Red lentils also contain a significant amount of folate, which is a superhero involved in cell division.

3 shallots, finely chopped
1 tbsp fresh ginger, peeled and minced
2 cloves garlic, minced
1 tsp cumin seeds
1 tsp mild curry powder
½ tsp ground coriander
½ tsp turmeric
Pinch sea salt
2 cups filtered water
1½ cups red lentils
1 cup organic coconut cream
2 medium-sized courgettes, diced into ½ inch (1 cm) pieces
1 or 2 tbsp tamari
1 cup loosely packed fresh coriander leaves, chopped
Lime slices

In a heavy-based pan, cook the shallots, ginger and garlic in a splash of filtered water for 5 minutes, stirring occasionally. Add the spices and salt and stir well. Stir in the water, lentils and coconut milk. Allow the mixture to simmer over a low flame, covered, whilst stirring occasionally for 10 minutes. Stir in the courgette and tamari, cover and cook until the courgette and lentils are tender, stirring occasionally. Add more water to reach the desired consistency. Taste-test, then stir in the coriander.

Makes 4–6 servings.